Red bean soup is both a well known snack along with a sweet dessert soup. Azuki beans really are a "yang" or warming food. Tangerine peel, utilized in many recipes, is believed to assist digestion.
Azuki beans, dried lotus seeds, and dried tangerine peel are offered in plastic bags in Chinese or Asian markets.
Ingredients
- 1 cup azuki (adzuki) beans
- six to eight cups water
- 1 strip dried tangerine peel or fresh orange peel
- 1/4 - 1/2 cup (about 1 1/4 - 2 1/2 ounces) dried lotus seeds
- six to eight tablespoons brown sugar, as preferred
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Preparation
1. Soak the azuki beans in water overnight to melt. (As the beans won't have completely softened, they're going to have expanded significantly). Drain.
3. Inside a medium saucepan, bring the 6 glasses of water using the tangerine peel to some boil. (The soup could be thicker or thinner as preferred. It's my job to begin with 6 glasses of water, after which increase the boiling water in the finish using the brown sugar if I wish to thin it a little.)
4.
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Turn heat lower, add some adzuki beans and lotus seeds and simmer, partly covered, for 1-to-1 1/2 hrs, before the beans are softened enough where they're just starting to falter.
5. Add some brown sugar and stir until dissolved. Taste and increase the sugar if preferred. (It's my job to begin with 1/3 cup after which increase the, 1 tablespoon at any given time, when needed). Thin the soup with the addition of boiling water if preferred.
Take away the dried tangerine peel before serving. Serve the red bean soup cold or hot. Serves six to eight.
Variations:
*Use white-colored rather of brown sugar
*Other versions of the dish are created with longan seeds, lotus roots or lily bulbs.p] Another recipe for Sweet Red Bean Soup